Chettinad style spicy biryani made with mushrooms. One pot Mushroom Biryani - Stove top method with step by step pictures.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: chettinad, Indian, south indian
Keyword: biryani, chettinad, mushroom
Servings: 4
Author: Mullai Madavan
Ingredients
Rice, Water & Yogurt
2cupsSeeraga Samba soaked for 45 min to 1 hour
4cupsWater
1/4cupPlain Yogurt
Garam Masala - to grind
6eachCloves
2inchCinnamon stick
1smallWhole star anise
1tablespoonCoriander seeds
3eachGreen cardamom
2petalsBlack stone flower / kalpasi
1teaspoonCumin seeds
1/2teaspoonFennel seeds
1/2teaspoonBlack peppercorns
Biryani base
2cups Mushroomwhite button mushrooms, sliced
1/4cupOil
2eachBay leaf
1/2teaspoonCumin seeds
2cupsOnionthinly sliced
1cupTomatochopped
6eachGreen Chilli
1tablespoonGinger Garlic Paste
1/2cupCoriander leaves
1/2cup Mint leaves
1/2teaspoonTurmeric powder
2teaspoonRed Chilli powder
3teaspoonSalt approx or to taste
1/4cupCoriander leavesfor garnish
1tablespoonGheeto drizzle
Instructions
Prep work
Soak Samba rice in enough water for at least 45 minutes.
Grind all the whole raw garam masala listed to a coarse powder and keep it ready.
Slice, chop all the veggies. Make fresh ginger garlic paste.
Method
Take a thick bottom sturdy pot with lid to make this biryani.
Heat up oil and season with bay leaf and cumin seeds.
Saute thinly sliced onion, green chillies and ginger garlic paste until the onions turn a little soft.
Add in tomatoes, mint and coriander leaves. Cook until it gets mushy.
Now add in turmeric powder, red chilli powder and the coarse ground garam masala along with salt. Saute well until the masala powder cooks a bit. Add in the yogurt to this masala paste and saute to combine.
Add in water and mushroom at this stage and bring it to a rolling boil.
When the gravy boils vigorously add in the soaked rice and cook over medium high flame for 6 to 7 minutes.
As it cooks the rice will slowly drink up the liquid. When its about 60 percent cooked the whole mixture will look thick with no place for the rice to move around.
Reduce flame to the lowest setting or if possible move the pot to a small burner.
Cover with a plate and place some things heavy on top to put the dum.
Dum cook for 15 minutes and then switch off.
Do not open, let it rest for another 15 minutes with the lid on.
When done, garnish with coriander leaves and drizzle some ghee over.
Gently mix and spicy chettinad style mushroom biryani is ready to be served.